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Ingredients
- 1 pound sm. zucchini or possibly yellow squash, sliced 1/4 inch thick
- 1/3 c. minced onion
- 1 tbsp. water
- 1 med. carrot, grated
- 1/2 c. lowfat sour cream
- 1 (10 1/2 ounce.) can cream of chicken-mushroom soup, undiluted
- 3 tbsp. butter, melted
- 3/4 c. packaged herbed stuffing mix
Directions
- Place squash, onion, and water in microwave-safe 10x6 inch utensil. Cover with plastic wrap; microwave at HIGH (100% power) 5 min. Drain.
- In a medium bowl combine carrot, lowfat sour cream, and soup. Stir in squash mix; mix well. In small bowl, combine butter and stuffing mix; spread half of stuffing fold in bottom of microwave-safe 10x6 inch utensil. Pour squash mix over top. Cover with plastic wrap; microwave at HIGH (100% power) 4 min.
- Sprinkle remaining stuffing mix over top. Cover with paper towel; microwave at HIGH (100% power) 2 min. Remove from oven; let stand, covered, 5 min. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 352g | |
| Recipe makes 2 servings | |
| Calories 319 | |
| Calories from Fat 256 | 80% |
| Total Fat 29.1g | 36% |
| Saturated Fat 17.67g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 210mg | 9% |
| Potassium 773mg | 22% |
| Total Carbs 13.73g | 4% |
| Dietary Fiber 3.5g | 12% |
| Sugars 8.06g | 5% |
| Protein 4.49g | 7% |
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